Pin to Board The first time I made this pizza, I was trying to impress someone who claimed they could handle anything spicy. I'd just discovered hot honey at a farmers market, and something about the combination of heat and sweetness felt like it needed a home on a pizza. Ground beef seemed like the natural choice—hearty, forgiving, and quick enough for a weeknight experiment. What started as a casual Friday night turned into the dish I'd remake dozens of times, each batch a little more confident than the last.
I remember pulling this pizza out of the oven on a rainy afternoon, the kitchen suddenly smelling like toasted spices and melting cheese. My roommate came home early, caught that aroma, and didn't leave the kitchen until we'd split the whole thing. That's when I knew this wasn't just another pizza recipe—it was the kind of dish that made people pause mid-conversation and actually taste their food.
Ingredients
- Bread flour (250 g): Use bread flour, not all-purpose, because the extra protein gives you that satisfying chew and structure that holds up to generous toppings without getting soggy.
- Instant yeast (1 tsp): Don't skip the rise time even if you're in a hurry—those 60 minutes transform dense dough into something tender and open-crumbed.
- Ground beef (250 g): A medium-lean blend works best; too lean and it tastes dry, too fatty and you're left with a greasy base.
- Smoked paprika and chili powder (1 tsp each): These two are your flavor foundation—the paprika adds a subtle smokiness while the chili powder brings warmth without overwhelming heat.
- Hot honey (2 tbsp): This is the signature flourish that ties everything together; if you can't find store-bought, warming honey with chili flakes takes five minutes and tastes even better.
- Mozzarella and sharp cheddar (200 g + 50 g): The mozzarella melts beautifully while the cheddar adds a sharp, tangy edge that complements the spice.
Instructions
- Build your dough foundation:
- Mix flour, yeast, sugar, and salt in a large bowl, then add warm water and olive oil until everything comes together in a shaggy mass. Knead on a floured surface for 8–10 minutes until the dough is smooth and elastic—you'll feel it transform from rough and sticky to silky and responsive. Let it rise in a greased bowl covered with a damp cloth for a full hour in a warm spot, watching it puff up and double in size.
- Sear your spicy beef:
- Heat olive oil in a skillet and sauté finely chopped onion until it turns translucent and sweet, about 3 minutes. Add minced garlic for just a minute, then crumble in ground beef, breaking it into small pieces as it browns. Stir in tomato paste, then layer on the smoked paprika, chili powder, cumin, and crushed red pepper flakes, cooking for another 2–3 minutes until the whole mixture becomes fragrant and the spices coat everything evenly.
- Get your oven screaming hot:
- Crank it to 250°C (480°F) or whatever temperature your oven maxes out at, and if you have a pizza stone, let it sit in there warming up for at least 10 minutes. A hot surface is what gives you that golden, slightly charred crust instead of pale, soggy dough.
- Shape and top:
- Punch down your risen dough with satisfaction, then stretch or roll it into a 30 cm circle, leaving a slightly thicker border around the edges. Spread the beef mixture evenly across the surface, then scatter mozzarella and cheddar in a way that feels generous, finishing with sliced jalapeños if you want extra heat and crunch.
- Bake until it's golden and bubbling:
- Pop it into the oven for 10–12 minutes, watching through the window as the cheese melts into golden pools and the crust edges turn burnished and crispy. You'll know it's done when you can see the bubbling edges and smell that irresistible combination of toasted bread and melted cheese.
- The final flourish:
- Pull it from the oven and immediately drizzle hot honey all over the surface while everything is still warm—this is when the honey can actually seep into the crevices and meld with the spices. Scatter fresh cilantro or parsley on top, let it cool for exactly one minute, then slice and serve while everything is still radiating heat.
Pin to Board What surprised me most was how this pizza became a conversation starter. People who said they didn't like spicy food found themselves coming back for more, drawn in by that honey sweetness cutting through the heat. It's the kind of dish that reminds you why cooking for others matters.
Customizing Your Heat Level
The beauty of this pizza is how easily you can dial the spice up or down depending on who's eating it. If you're serving people with sensitive palates, reduce the red pepper flakes in the beef mixture to just a pinch, and use mild jalapeños or skip them entirely. For heat lovers, double the red pepper flakes in the beef and don't hold back on the hot honey—some people drizzle it until the surface is glossy and dangerous.
Making Hot Honey at Home
Homemade hot honey tastes fresher and more vibrant than most store-bought versions, and it takes about five minutes from start to finish. Warm two tablespoons of honey in a small saucepan or microwave for 20 seconds until it's pourable, then stir in half a teaspoon of chili flakes and let them infuse as it cools slightly. If you want a smoother drizzle without the flake texture, strain it through a fine mesh sieve before using.
Variations That Work
This pizza is flexible enough to accommodate what's in your kitchen or your preferences. Swap the ground beef for ground turkey if you want something lighter, or use a plant-based meat alternative for a vegetarian version that still delivers on flavor. Red onion slices, bell peppers, or even crispy bacon bits add their own dimension without fighting the main flavors, and some people love adding a handful of fresh arugula right after the pizza comes out of the oven for a peppery, fresh contrast.
- Pair this with a crisp lager to cut through the spice, or try a zesty red wine if you prefer something with body.
- Leftover pizza reheats beautifully in a 200°C oven for about 5 minutes if you want the crust to crisp back up.
- If you don't have a pizza stone, a preheated baking sheet works nearly as well and gives you almost the same golden crust.
Pin to Board This pizza never fails to satisfy—whether you're cooking for yourself on a quiet night or feeding a crowd. It's the kind of recipe that gets better every time you make it because you learn exactly how you like it.
Common Questions
- → How do I prepare the dough for this pizza?
Combine bread flour, yeast, sugar, and salt. Add warm water and olive oil, then knead until smooth. Let rise until doubled, about 1 hour.
- → What spices enhance the ground beef flavor?
Smoked paprika, chili powder, ground cumin, and crushed red pepper flakes provide a smoky and spicy depth.
- → Can I substitute any toppings for this dish?
Yes, jalapeños add extra heat, while chopped cilantro or parsley brings fresh herbal notes. Cheeses can also be adjusted to taste.
- → How is the hot honey made and used?
Warm honey infused with chili flakes until fragrant, then strained. Drizzle over the baked dish to add a sweet and spicy finish.
- → What is the best way to bake for a crispy crust?
Preheat the oven to a high temperature, ideally with a pizza stone or baking sheet. Bake until crust is golden and cheese bubbles, about 10-12 minutes.